Spring is finally in the air, and I couldn’t think of a better way to celebrate the new seasonal produce than with a creamy asparagus soup.
I’ve been obsessed with turmeric lately, not only because of its unreal health benefits but also for its intriguing, complex flavor.
If you’re looking for a side dish to give the main entrée a run for its money, this is it.
Quick, easy, and full everything you need for a satisfying breakfast…this scrambled egg skillet with vegetables and gruyere is a recipe you’ll want to keep.
After spending over a year in Napa to go to culinary school and work in restaurant kitchens, I am finally back home and that means more recipes for The Original Dish! While I figure out what step to take next for my career in Chicago, I’m taking full advantage of having lots of time to cook….and eat. And even better, my favorite season to be in the kitchen is in full swing. I’ll be writing warm, cozy, festive recipes all season long. Starting with this parsnip soup.
It’s the new year, and everyone automatically tries to eat a little healthier. While it’s easy to assume that healthy food is bland and boring, that’s not the case at all, especially with this farro salad.
Roasted squash is such a good holiday side dish because it’s easy and automatically festive. With just a few more simple touches, it can be one of the best dishes on the table.
Oh how I love poached eggs! Firm white outside…thick, silky yolk on the inside… Nothing can really compare to breaking into the egg. The bright yellow yolk gently runs out, creating a rich “sauce” for whatever lies underneath. While I usually eat poached eggs for lunch each day on top of thick toast that’s spread with avocado, I also like to incorporate them into my dinners. And tonight I’m eating them over a hearty bowl of lentils.
I have always been a huge fan of homemade chips. They’re rustic, earthy, and of course have a wonderfully fresh taste compared to store bought options. They’re the perfect appetizer or snack to make for a crowd. People are impressed when the chips aren’t just dumped out of a bag, but instead cooked to perfection in your very own kitchen. Instead of using the ole potato, I wanted to mix it up with some of my favorite, incredibly tasty root vegetables.
When I first started making cranberry sauce for Thanksgiving, I became addicted to it. It’s such a simple process (I basically just make a cranberry jam), and it tastes good on everything around the holidays. It’s sweet but tart and has the deliciously deep taste of cranberry. So I’m always trying to incorporate it into other dishes instead of just eating it as a turkey condiment. And since I like to sweeten a lot of my vinaigrettes with honey, I thought why not use a little cranberry sauce instead.